Breakfast, Luncheon and Tea

by Marion Harland

Velvet Cream.

1 pint best cream whipped very stiff.

½ package Coxe’s gelatine, soaked in 1 cup cold water.

3 glasses white wine.

Juice of 1 large lemon.

Bitter almond flavoring.

1 cup powdered sugar.

Put sugar, lemon, soaked gelatine and wine into a bowl, cover closely to keep in the flavor of the wine and let them stand together one hour. Stir up well, and set the bowl (or jar), still covered, into a saucepan of boiling water for fifteen minutes, or until the gelatine is dissolved and the mixture clear. Strain, and let it cool before flavoring. Beat gradually into the whipped cream. Wet a mould, fill and set directly upon the ice until wanted.